Tag: Wine

Mark Hurst (Good Experience) refers to an article which suggests that the experience of drinking wine is determined less by the wine itself and more by the consumer’s own expectations for the wine. Another article suggests that “the apparent origin of (a) wine affects the perception of a restaurant’s food and even the probability that the customer will return.”

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MISSION ACCOMPLISHED!! Today, I delivered my presentation at the EuroIA 2010 in Paris on the relation between my two passions: gastronomy and user experience design. FoodUX served its purpose as a collection of background materials for the presentation. In future times, I will keep maintaining @CompCook as much as possible. So, keep tuning in once […]

Taste is a very important driver of the eating experience and a complex human phenomenon. It has been a topic of scientific research and philosophical discussion. Research on Taste The mission of the Taste Science Laboratory in the Division of Nutritional Sciences at Cornell University is to elucidate the nature and impact of individual differences […]

Just when Catalonian chef Ferran Adrià announced that his world famous restaurant El Bulli will be closed permanently, another Spanish chef takes center stage. During the 8th international gastronomy summit, MadridFusión, world renowned Michelin star chef Juan Mari Arzak of the famous Arzak restaurant in Spain and Philips Design presented a series of concepts intended […]

Recently, Jakob Nielsen published one of his Alertbox posts with the title Anybody Can Do Usability. In this post, he made a comparison between cooking and usability. According to Jakob, usability is like cooking dinner: Everybody needs the outcome; Anybody can perform the most basic activities; Anyone can learn these basics pretty quickly; There’s a […]

Two high-order qualities of compelling user experiences revolve around the principles of harmony and balance. People feel at ease experiencing these. Unfortunately, high-order principles aren’t discussed in the user experience domain extensively. Reading this article by Jennifer Farley (Sitepoint) on balance as a design principle and finding this blogpost on Washoku cooking and design by […]

The combination of design and food can be very fruitful for people and companies. They get a lot of inspiration from it and take it as metaphor, domain or just for the fun of it. Armin Hofmann from the art blog ‘today and tomorrow‘ reports on one example, the Food Design Probes from consumer electronics […]

In 2004, Dutch restaurant owner and researcher Peter Klosse wrote an interesting thesis, entitled “The Concept of Flavor Styles to Classify Flavors” at the University of Maastricht (NL). In this thesis, he made a stronge case for a distinction between taste and flavor. His research showed that the taste and richness of flavor are the […]

In 2005, editor Carolyn Korsmeyer published the book “The Taste Culture Reader: Experiencing Food and Drink‘ in the serie ‘Sensory Formations’ (Berg Publishers). Besides taste, this serie looks into other senses such as vision, sound and touch. Not in a technology but in a human perspective. This book will interest anyone seeking to understand more […]

In his seminal plenary speech at the Information Architecture Summit 2009 in Memphis (USA), Jesse James Garrett stated that in fact information architects and interaction designers are user experience designers. As designers, they focus on the engagement of people with artifacts, platforms and environments (online and offline). According to Jesse, human engagement involves the mind […]

Great stories are sources of inspiration. That’s one of the reasons we love the 18-minute presentations from the annual TED conference so much. Amazing people telling the most compelling stories. In 2006, 2007 and 2008, a special set of these great stories was told. Robert Mondavi Winery organized the TASTE3 conference and invited storytellers from […]